Sauces with depth.
Eat our kasundi sauce with barbecued meats, piled on poached eggs with yogurt, dukkah and coriander, slathered on crackers with cheese, spooned over rice with a dollop of yoghurt and fresh herbs, mixed with coconut cream as a marinade for fish or chicken, stirred into soups, plastered on lamb as a marinade, dunked as a dipping sauce, drizzled over sautéed greens, poured over fish and chips, or spread on pizza bases.
It is that good!
